# Chorizo-Stuffed Bell Peppers

> Spicy chorizo mixed with cheese and egg, baked inside a tender bell pepper. A flavorful, protein-packed keto meal.

**Prep time:** 10 mins
**Cook time:** 20-25 mins
**Total time:** 30-35 mins
**Servings:** 1 (makes 2 stuffed pepper halves)
**Calories:** ~500 cals/serving
**Net carbs:** 4.5g net carbs/serving

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## About The Recipe

These chorizo-stuffed bell peppers are bursting with flavor from spicy chorizo sausage, melted cheddar cheese, and a perfectly cooked egg. It's a complete keto meal that's satisfying and easy to make. The macro balance is ideal for low-carb, high-fat eating plans.

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## Ingredients

- 3 oz chorizo (raw, casing removed and sliced) - 1g carbs, 15g protein, 25g fat
- 1/2 large bell pepper (preferably red or yellow) - 3g carbs, 1g protein, 0g fat
- 1 oz cheddar cheese (shredded or grated) - 0g carbs, 7g protein, 9g fat
- 1 large egg - 0.5g carbs, 6g protein, 5g fat

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## Shopping List

### Meat
- [ ] 3 oz fresh chorizo sausage (not the cured/dried kind)

### Produce
- [ ] 1 large bell pepper (you'll use half)

### Dairy
- [ ] 1 oz cheddar cheese (about 1/4 cup shredded)

### Eggs
- [ ] 1 large egg

### Spices
- [ ] Salt and pepper to taste (optional - chorizo is usually well-seasoned)

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## Instructions

1. **Preheat oven to 375°F (190°C).**

2. **Cook the chorizo.** In a pan over medium heat, cook the chorizo (with the casing removed if applicable) until browned and cooked through, breaking it up as it cooks. This should take about 5-6 minutes. Remove from heat and let cool slightly.

3. **Prepare the filling.** In a bowl, mix the cooked chorizo with beaten egg and cheese. The egg should be raw at this stage - it will cook in the oven.

4. **Prepare the bell pepper.** Cut the bell pepper in half lengthwise and remove the seeds and membranes. You'll use one half for this recipe.

5. **Stuff the pepper.** Fill the bell pepper half with the chorizo mixture, packing it in gently.

6. **Bake.** Place the stuffed pepper on a baking sheet lined with parchment paper or in a small baking dish. Bake for 20-25 minutes until the pepper is tender and the filling is set and golden on top.

7. **Serve.** Remove from oven and let cool for a few minutes before serving. Enjoy hot.

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## Nutrition Information

**Per Serving (entire recipe - makes 2 stuffed halves from 1 pepper):**
- Calories: ~500 cals
- Net Carbs: 4.5g
- Protein: 29g
- Fat: 39g

**Macro Breakdown:**
- Chorizo (3 oz): 1g carbs, 15g protein, 25g fat
- Bell pepper (1/2 large): 3g carbs, 1g protein, 0g fat
- Cheddar cheese (1 oz): 0g carbs, 7g protein, 9g fat
- Egg (1 large): 0.5g carbs, 6g protein, 5g fat

**Total:** 4.5g carbs, 29g protein, 39g fat

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## Notes

- This recipe makes 2 stuffed pepper halves, which equals 1 serving per the meal plan
- Chorizo varies in fat content - Mexican chorizo tends to be fattier than Spanish
- If your chorizo is very spicy, you can mix in some cream cheese to mellow the heat
- Red and yellow bell peppers are sweeter than green peppers
- Can be made ahead and reheated - great for meal prep
- For a complete meal, serve with a side salad dressed in olive oil
- Store leftovers in the fridge for up to 3 days
- You can use the other half of the bell pepper for another meal or double the recipe